Smoked Salmon Frittata

[mos]

Smoked salmon frittata
8 stalks fresh asparagus
1 tablespoon extra-virgin olive oil
½ bermuda onion
¼ cup dry-packed sun-dried tomatoes
2 ounces smoked salmon
½ cup liquid egg substitute
¼ cup water
3 tablespoons nonfat dry milk
¼ teaspoon chopped fresh marjoram
pinch freshly ground black pepper
fat-free sour cream (optional)
salmon roe (optional)
chives (optional)
boil 1” of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp. Coat an ovenproof 8” skilet with cooking spray and place over medium-low heat until hot. Add the olive oil and saute the onion until soft. Add the asparagus and sun-dried tomatoes. Add the smoked salmon and remove from the heat. Preheat the broiler. Combine the egg substitute, water, dry milk, marjoram, and pepper. Pour over the salmon mixture. Cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet. Place the skillet under the broiler 4-6” from the heat source until the top of the frittata is puffed and set, 2-3 minutes. Top with fat-free sour cream, salmon roe, marjoram, and chives, if desired. Slice into wedges and serve immediately. Serves 2 = about 240 calories